Tiramisu is one of those desserts that never goes out of style. With its layers of coffee-soaked biscuits, creamy mascarpone filling, and a dusting of cocoa powder, it’s easy to see why this Italian classic is loved around the world. In this version, I take things a step further by making the Savoiardi (ladyfingers) from scratch, creating a tiramisu that’s worth every bit of the extra effort:)
The cream starts with zabaglione, made by whisking egg yolks and sugar over bain-marie until pale and fluffy. Combined with mascarpone, it creates a filling that is rich yet surprisingly light.
After a few hours in the refrigerator, the layers meld together into the tiramisu everyone knows and loves… Creamy, delicate, and packed with flavor… Whether you’re making it for a family gathering or simply because you’re craving a proper homemade dessert, this tiramisu is a recipe you’ll want to return to again and again. If you’ve only ever made tiramisu with store-bought ingredients, I highly recommend trying it this way at least once!:)
If you enjoy trying traditional desserts, I highly recommend you to visit this Turkish Baked Pumpkin Dessert recipe.
Watch the recipes in action on the FirinForno YouTube channel and follow FirinForno on Instagram for daily posts!
Tiramisu with Homemade Ladyfingers and Zabaglione
Course: DessertCuisine: ItalianDifficulty: Medium6
servings10
minutes15
minutesIngredients
- Cocoa powder, for dusting
- Espresso (around 400 g), to soak the biscuits
- Savoiardi (Ladyfingers)
70 g egg whites
45 g egg yolks
62 g sugar
62 g flour
Pinch of salt
Icing sugar, for dusting
- Zabaglione
82 g sugar
100 g egg yolks
700 g mascarpone
Directions
- Savoiardi (Ladyfingers)
- Beat egg whites with sugar and a pinch of salt until very stiff, glossy peaks form (like very thick whipped cream).
- Beat the egg yolks until they become pale, smooth, and airy, increasing slightly in volume.
- Gently fold the yolks into the whipped egg whites using a spatula. Mix carefully from bottom to top so the mixture stays airy.
- Sift the flour and add it in 2–3 additions, folding gently each time.
- You should get a light, fluffy but stable batter.
- Transfer to a piping bag and pipe strips about 8 cm long onto a lined baking tray.
- Sprinkle with granulated sugar and then dust with icing sugar.
- Bake in a preheated fan oven at 200°C for about 5 minutes, then slightly open the oven door and bake another 2–3 minutes until lightly golden.
- Let them cool, then gently remove from the baking paper.
- Zabaglione
- Whisk the yolks with the sugar on a bain-marie until pale and fluffy (80-85°C).
- Add the mascarpone and mix until smooth and creamy.
- Keep refrigerated until assembling the tiramisu.
- Assemble
- Pour the cooled coffee into a shallow dish.
- Briefly dip each Savoiardi into the coffee, ensuring they are soaked but not soggy.
- Arrange a single layer of soaked Savoiardi in the base of your serving dish.
- Spread or pipe half of the mascarpone-zabaglione cream evenly over the biscuits.
- Repeat with a second layer of coffee-soaked Savoiardi.
- Cover with the remaining cream and smooth the surface with an offset spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the layers to set.
- Just before serving, generously dust the top with unsweetened cocoa powder.
- Slice and serve chilled.
